JALAPENO JELLY RECIPE
Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.
Provided by Lil' Luna
Categories Snack
Time 40m
Number Of Ingredients 7
Steps:
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
- Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.
Nutrition Facts : Calories 739 kcal, Carbohydrate 187 g, Sodium 198 mg, Fiber 1 g, Sugar 185 g, ServingSize 1 serving
JALAPEñO PEPPER JELLY RECIPE
Sweet & Spicy is one of my favorite flavor combinations and my Jalapeño Pepper Jelly Recipe captures both of those flavors perfectly! Serve this delicious jelly with cream cheese on a toasted bagel for a flavorful way to start your day.
Provided by Hayley Ryczek
Number Of Ingredients 4
Steps:
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
- COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
SWEET HOT JALAPENO JELLY
This stuff is divine. I've been making it for years as a dip for taquitos, flautas, and burritos. I also discovered that if I mix it with sour cream and hot sauce it becomes dipping sauce of the gods. This recipe uses red wine vinegar and lime juice, something I didn't find anywhere here. I pour this into plastic containers with lids and store it in the fridge. It does keep longer than 5 days.
Provided by PlatinumBaby
Categories Jellies
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
- Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
- Skim off any foam that rises to the surface.
- Decrease the heat to low and simmer for 5 minutes.
- Stir in the pectin, increase heat to medium-high, and bring to a boil.
- Remove from heat and cool. The jelly will set as it cools down.
- When cool, cover and refrigerate for up to 5 days.
Nutrition Facts : Calories 727.6, Fat 0.1, Sodium 6.3, Carbohydrate 185.8, Fiber 0.8, Sugar 184.3, Protein 0.4
JALAPENO JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
TEXAS JALAPENO JELLY
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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SWEET HOT JALAPEñO JELLY RECIPE - SBCANNING.COM
From sbcanning.com
Ratings 2Category DessertCuisine AmericanTotal Time 24 hrs 30 mins
- Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large stock pot (6 quart is a good size) over medium heat. Heat until warm and sugar is dissolved.
- Fill your canning pot 2/3 full with water and put in on the stove on high heat, keeping the cover on. In another big pot place several clean jars and lids and fill with water. Place this pot on the stove and boil on med-high heat.
- Pour the mixture in a blender or food processor and blend for 5 seconds. Return blended mixture to the stock pot and bring to a boil. Skim off any foam that rises to the surface with a large spoon or spatula. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring to a boil. All the while continuing to skim any foam that rises to the surface. Remove from heat.
- Working quickly, take the pot of boiling jars and begin removing one jar at a time with jar lifter. Wipe the inside of the jar dry. Fill jar with jelly using ladle, leaving a 1/2 inch of headspace. After the jar is filled, wipe the rim clean with a damp cloth and retrieve a hot lid from the pot. Wipe the the lid dry, place it on the jar and tighten a clean ring on it. Once you have enough jars filled to fill your canning pot (mine can hold 12 regular mouth 1/2 pint jars and 8 wide mouth 1/2 pint jars) begin placing them in one at a time using jar lifter. For boiling water method, do not double stack jars. Make sure that water covers the tops of the jars by at least 2 inches. Cover the canning pot with lid and return to boil. When it starts boiling, then you can set your timer and boil for 10 minutes. After 10 minutes, use your jar lifter and carefully remove and set on a wire cooling rack. You should hear the lids pop as they seal as they gradually cool down.
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